All About Steak
Your complete guide to steak - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Steak Last?
Storage times and freshness tips for steak in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in freezer6-12 months (for best quality); safe indefinitely
Signs of Spoilage
Excessive freezer burn (dry, leathery, discolored patches, typically grey or white), significant loss of vibrant color, and an off-smell after thawing.
How to Check
Visually inspect the frozen steak for signs of freezer burn. After thawing (always in the refrigerator, not at room temp), check for dull color, slimy texture, and any strong, unpleasant odors before cooking.
Storage Tips
For optimal quality and to prevent freezer burn, wrap steak tightly in plastic wrap, then aluminum foil, or use a vacuum sealer. Label with the date of freezing. Thaw safely in the refrigerator, allowing 24 hours per 5 pounds of meat.
raw in fridge (unopened original packaging)3-5 days
Signs of Spoilage
Dull, greyish-brown color, slimy or sticky texture, strong sour or ammonia-like odor.
How to Check
Visually inspect for a vibrant red color (for beef). Touch the surface; it should feel firm and slightly moist, not slimy. Smell it closely; a fresh steak has a mild, sometimes slightly metallic scent, but any strong, foul, or 'off' smell indicates spoilage. Do NOT taste.
Storage Tips
Store on the lowest shelf of the refrigerator to prevent any potential drips from contaminating other foods. Ensure your fridge temperature is at or below 40°F (4°C).
raw in fridge (opened or repackaged)1-2 days
Signs of Spoilage
Similar to unopened: dull color, slimy texture, strong unpleasant odor.
How to Check
Perform visual, touch, and smell tests as described for 'raw in fridge (unopened)'. Be extra vigilant as exposure to air can accelerate spoilage.
Storage Tips
Once opened, rewrap tightly in plastic wrap, then aluminum foil, or place in an airtight container to minimize air exposure and prevent cross-contamination. Use as soon as possible.
cooked in fridge3-4 days
Signs of Spoilage
Slimy texture, mold growth (fuzzy white, green, or black spots), dull or discolored appearance, sour or rancid odor.
How to Check
Visually inspect for any mold or unusual discoloration. Touch the surface; it should not be slimy. Smell it; any sour, off-putting, or unpleasant odor means it's spoiled. Do NOT taste.
Storage Tips
Store cooked steak in an airtight container to maintain freshness and prevent odor absorption. Cool cooked steak rapidly within two hours of cooking before refrigerating.
cooked in freezer2-3 months (for best quality); safe indefinitely
Signs of Spoilage
Freezer burn, significant changes in texture (becomes mushy or overly tough after thawing), or an off-smell after thawing.
How to Check
Visually inspect for freezer burn. After thawing, check the texture and smell for any signs of spoilage before reheating.
Storage Tips
Store cooked steak in airtight freezer-safe containers or freezer bags. Label with the date. Thaw safely in the refrigerator and reheat thoroughly to an internal temperature of 165°F (74°C).
at room temperature (danger zone)Maximum 2 hours; 1 hour if temperature is above 90°F (32°C)
Signs of Spoilage
Rapid bacterial growth occurs, often without immediate visible or smellable signs. The steak becomes unsafe to eat, even if it looks and smells fine.
How to Check
There are no reliable detection tips for safety once meat has been in the danger zone too long. It's a time-based safety rule, not based on sensory cues.
Storage Tips
This is a critical food safety warning. Raw or cooked steak should never be left in the 'danger zone' (between 40°F and 140°F / 4°C and 60°C) for more than two hours total. Discard any steak left out longer than these recommended times to prevent foodborne illness.